Chocolate Macadamia Nut Butter:
6 tablespoons vegan dark chocolate chips
4 tablespoons macadamia nut butter (or other nut butter)
1/4 cup unsweetened almond milk
1 tablespoon vanilla extract
1/3 cup unsweetened almond milk
1 tablespoon maple syrup
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
4 slices vegan bread
1 tablespoon vegan margarine
Fresh fruit, optional
Chopped nuts, optional
1. Place all nut butter ingredients in the top of a double boiler and stir until melted and mixed well. (If you don’t have a double boiler, place a stainless-steel bowl on top of a pot of boiling water so that the bowl rests in the water but doesn’t touch the bottom of the pot, and melt the ingredients in the bowl.) Let mixture cool in the refrigerator for at least an hour.
2. Blend banana, almond milk, maple syrup, cinnamon, and vanilla in a blender and pour mixture into a shallow plate. Soak bread in mixture for 1 minute, flip, and soak another minute. Add margarine to a skillet over medium heat and rotate pan so bottom is lightly coated. Add bread and cook 2 to 3 minutes on each side, until lightly browned. To serve, top two slices of bread with a dollop of chocolate nut butter and fruit and nuts, if you like.
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